Zucchini brownies

Preheat oven to 160°C fan-forced. Grease a 20 cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

Place the prunes and 3/4 of a cup water in a saucepan over medium heat. Bring to a boil, boil gently for 1 to 2 minutes until the water has almost evaporated and prunes are pulp. Remove from the heat. Stir in the chocolate chips. Mix well. Add the cocoa, honey and 1 teaspoon of salt to the warm mixture, stir to combine. Set aside to cool for 5 minutes.

Grate the zucchini into a clean cloth. Squeeze over the sink to remove excess moisture. Transfer to a bowl. Add the eggs, vanilla and chocolate mixture, stir to combine. Stir in the almond meal and baking powder.

Spread into the cake pan. Bake for 40 minutes or until firm to touch in the centre. It will still be a little soft, but will firm on cooling. Cool in the pan. Dust with cocoa and cut into 12 pieces to serve.

Store in the fridge for 7 days or up to 1 month in the freezer.